Roasted Cauliflower with Chunky Date Gremolata

Sima Kazarnovsky
Written for Mishpacha Magazine

This dish serves as a light reprieve to the otherwise saucy and heavy meals we find ourselves consuming over the Yom Tov season. Thanks to Bracha Arnold for the idea of mixing little bits of dates with roasted cauliflower. It’s the perfect sweet and chewy surprise to an otherwise light and crunchy side dish.

24oz cauliflower florets, fresh or frozen
2 Tbsp olive oil
1 tsp salt
3/4 tsp garlic powder
pepper, to taste

Chunky Gremolata:
1 cup chopped parsley leaves
1/4 cup chopped mint leaves
3 small cloves garlic, diced
6 Tbsp olive oil
2 Tbsp lemon juice
2 tsp honey
2 tsp yellow mustard
salt and pepper, to taste
3 Medjool dates, pitted and thinly sliced

Preheat oven to 425.
Toss cauliflower with olive oil, salt, garlic, and pepper. Roast for 45 minutes or until nicely charred.
Meanwhile, prepare the gremolata: Place parsley, mint, and garlic in a bowl. Add olive oil, lemon juice, honey, mustard, salt, and peppers. Mix well together. Add in the date slices and incorporate gently.
When cauliflower is done, let cool for 10 minutes before tossing with the chunky gremolata.

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